Turkey Zucchini Meatballs

A Simple Weeknight Dish

These meatballs are simple enough for a weeknight meal or can be made ahead and even frozen for later. Using ground turkey makes them a leaner option and adding zucchini boosts their nutritional value. They’re delicious tossed with marinara and served over pasta or spaghetti squash.

Prep time: 10 minutes
Cook time: 18-20 minutes
Total time: 30 minutes
Serves: 4

Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 1 pound 93/7 lean ground turkey (or 90% lean ground beef)
  • 1 cup shredded zucchini, loosely packed
  • 1 egg
  • 1/4 cup breadcrumbs
  • Optional: ¼ cups grated parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Preparation

  1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. Place shredded zucchini between two layers of paper towel and press down with hands to squeeze excess moisture from the zucchini.
  3. In a large mixing bowl, combine all ingredients together with a spoon or clean hands
  4. Form into 16 golf ball-sized meatballs and place on the baking sheet.
  5. Bake for 20 minutes or until meatballs are cooked through (165 degrees).

Category Tags

Entrees